How is modified a foodstuff by irradiation ?
Foodstuff of natural origin has sometimes pathogens (Salmonella, Listeria, E. coli, etc) or a level of bioburden higher than human body can tolerate.

In an industrial farm a contamination can escape unobserved.
These are the causes of many mass diseases.


Herbs, spices, dried vegetables are constantly treated by radiation.

Irradiation disinfection preserves the organoleptic properties, without modification of nutritional or toxicological properties of foodstuff, as Codex Alimentarius indicated from 1982. Timed degradation of food is much slower. The food shelf live is improved.

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